Apple Crumble Tart
Serves 12
30 mins prep
75 mins cook
105 mins total
A tender crust filled with spiced apple filling and brown sugar oat streusel, topped with homemade salted caramel.
2 servings
Vanilla tart dough
Brown sugar streusel
Apple filling
Salted caramel sauce (optional garnish)
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Do ahead
The tart dough needs to be chilled for at least two hours. I like to prep it the night before.
Spray the tart pan with oil or grease it with softened butter.
Make the tart dough
Whisk dry ingredients together in a stand mixer fitted with the paddle attachment.
Add the room temperature butter and mix on low until a sandy texture forms. Dough should remain in a clump when grabbed.
With the mixer running on low, add vanilla. Add half of the egg. If the dough comes together and looks like cookie dough it is ready. If it is still too dry, add the rest of the egg.
Wrap in plastic and flatten into a disc. Refrigerate overnight or at least two hours.
Bake the tart shell
Roll out the tart dough on a floured surface to ¼-inch thick with a rolling pin. Depending on whether you are using a rectangular or circular tart/pie pan you’ll want to roll it into a rectangle or circle.
Carefully transfer the dough to the pan and press into the ridges. Trim the edges with a small sharp knife.
Prick tart base with fork. Place parchment paper (scrunched first for easier shaping) on top of the tart and fill it with pie weights or dried beans or rice. Chill dough in the freezer for at least 20 minutes before baking.
Preheat the oven to 350°F. Bake for 25-27 minutes to par bake the crust. Carefully remove weights and parchment and return to the oven for a few minutes if the middle still looks “wet”.
Let cool completely.
Make the streusel
In a medium bowl, whisk to combine the oats, flour, brown sugar, cinnamon and salt. Pour in the melted butter and vanilla extract. Stir to combine until crumbles form. Do not overmix. Mix just until no streaks of flour remain. Refrigerate while you make the filling.
Make the filling
In a medium saucepan, combine apples, lemon juice, water, salt and vanilla. Cook down 8-10 mins over medium high.
Meanwhile, in a medium bowl, whisk together the brown sugar, cinnamon, nutmeg and cornstarch. Add this mixture to the apples and cook for an additional 2-4 minutes. Remove from the heat and let mostly cool.
Assemble and bake
Pour the apple filling into the par-baked crust. Depending on the tart or pie pan you are using you may not want to use all of the apple filling. You can use any leftovers in oatmeal or on top of ice cream.
Top with the crumble mixture. Depending on the tart or pie pan you are using you may not want to use all of the crumble*. Bake for 30-35 minutes, keeping an eye on the crust so that it does not burn. Let cool in the pan until completely cool before attempting to unmold it. You can place it in the freezer to cool faster.
Make the salted caramel sauce
Get out all of your ingredients in advance as this goes quickly.
In a medium heavy-bottomed saucepan, add the granulated sugar and lemon juice. Place over medium heat, stirring constantly with a rubber spatula or wooden spoon until the sugar is completely melted.
When the sugar is completely melted, add the butter and stir with a whisk until combined. Be careful as the mixture will sputter and bubble up.
Once the butter is incorporated, stir constantly while gradually adding the heavy cream. Be careful, again, as the mixture will sputter and bubble up. Once combined, stop stirring and boil for 1 minute or until the caramel reaches 220°F.
Remove from the heat, stir in the kosher salt and vanilla and then pour into a heatproof container to cool to at least room temperature before using.
